Kugan's Kitchen Part 7

[uwitiusoj]

madhushree i tried this brinjal puli kothsu for arisi upma. naala irundadu.

http://www.mayyam.com/talk/showthrea...Kitchen/page81

thanks for the recipe

[uwitiusoj]

friends i tried this recipe from internet on a rainy day. was very yummy with hot rice and ghee on top.

பூண்டு - மிளகுக் குழம்பு


தேவையானவை:

உரித்த பூண்டு - ஒரு கிண்ணம்,

தனியா - 3 டேபிள்ஸ்பூன்,

மிளகு - 2 டேபிள்ஸ்பூன்,

காய்ந்த மிளகாய் - 4,

உளுத்தம்பருப்பு,

சீரகம் - தலா 2 டீஸ்பூன்,

கடலைப்பருப்பு - ஒரு டீஸ்பூன்,

கறிவேப்பிலை - ஒரு கைப்பிடி,

புளி - சிறிய உருண்டை,

உப்பு - தேவையான அளவு,

நல்லெண்ணெய் - ஒரு டேபிள்ஸ்பூன்,

கடுகு - அரை டீஸ்பூன்.

செய்முறை:

கடாயில் தனியா, மிளகு, காய்ந்த மிளகாய், உளுத்தம்பருப்பு, கடலைப்பருப்பு ஆகியவற்றை வரட்டு வறுவலாக வறுத்து மிக்ஸியில் பொடிக்கவும். சீரகம், கறிவேப்பிலையைப் பச்சையாக அரைத்துக்கொள்ளவும்.

கரைத்த புளித்தண்ணீரில் கறிவேப்பிலை விழுது, வறுத்து அரைத்த பொடி, உப்பையும் போட்டுக் கட்டி இல்லாமல் கரைத்து வைத்துக்கொள்ளவும்.

கடாயில் அரை ஸ்பூன் எண்ணெய் விட்டு உரித்த பூண்டு சேர்த்து, லேசாகச் சிவக்கும் வரை வறுத்து தண்ணீர் ஊற்றி வேகவிடவும். வெந்ததும், புளிக்கரைசலைச் சேர்த்து, நன்றாகக் கொதிக்கவிடவும்.

கெட்டியானதும் இறக்கவும். மீதம் உள்ள எண்ணெயில் கடுகு தாளித்துச் சேர்க்கவும்.

மருத்துவப் பலன்கள்:

பசியைத் தூண்டி, செரிமானத்தைத் தரும். நோய்த் தொற்றைத் தடுக்கும். பூண்டுக்கு, கொழுப்பைக் குறைக்கும் தன்மை உண்டு.

[uwitiusoj]

GARLIC TOMATO THOKKU
Ingredients:

500 grms red ripe tomatoes chopped

1 tsp turmeric powder

Little salt



80 grms tamarind, take thick juice, add to suit your taste



3 tbs chillie powder (more if you need )

1 tbs funugreek seeds roasted and ground

Salt to taste



To Season;

Little hing or perungayam

50 ml gingelly oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tbs urad dal

1 tbs channa dal

10 pips of garlic sliced into two

1 sprig curry leaves

1 dry red chillie cut into pieces



Method:

In a non stick kuali add in the chopped tomatoes, turmeric and salt.

Cook on medium heat till the tomatoes turn mushy.

Add in the strained tamarind juice and cook till the raw smell goes.

Add in the chillie, funugreek powder, and salt to taste.

Cook for few minutes and remove.



Heat oil in a pan, add in the perungayam.

Add in the mustard seeds and cumin and let to crackle.

Add in the urad dal , channa and the garlic. Fry for a minute.

Add in the curry leaves and the cut red chillies.

Fry well and add to the cooked tomatoes.

Stir fry well and remove.


[IMG]20140625_220918 [/IMG]

[NOV]

BREAD CUTLET

Ingredients:
2 boiled potatoes
1 green chili (finely chopped)
1 inch ginger piece (chopped)
2 tblsp boiled peas (optional)
1/2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dry mange powder
1/2 tsp mustard seed
1 tsp oil
4-5 curry leaves (optional)
Salt to taste
4 slices of bread (remove the brown edges)
Oil for deep frying

Bread Cutlet
How to make bread cutlet Indian style
Remove the skin of the potato and mash it properly.
Heat 1 tsp of oil in a kadai/wok, add mustard seed and curry leaves. When mustard seeds start to splatter add mashed potatoes along with green chili, ginger, boiled peas, red chili powder, garam masla powder, dry mango powder and salt. Mix all the ingredients well and let it cook for 2-3 minute.
When the mixtures gets slightly cold start making small round balls it and keep them aside.
Now take water in the wide bowl and dip a single bread slice into it just enough, that the bread gets wet and then immediately take them out and with a hand press, drain out the excess water from the bread slice.
While still holding the pressed bread slice, place a potato ball in the center of the slice and let it cover the ball evenly. Then with a light hand press the ball flat and smooth out the edges.
Prepare the balls of the remaining bread slices and keep aside
Now heat oil for frying in a heavy bottomed pan, when the oil is smoky hot slow down the heat and fry two bread cutlet at a time. Then on medium flame fry them till golden in color from all sides.
Take them out on the kitchen paper and sprinkle chat masala over it.
Serve hot with green chutney.
Note: 1. Remember to squeeze out all the water from the bread otherwise it will create splatter in the oil.
2. Also ensure that bread ball is closed from all sides. Otherwise the cutlet might break in the oil.
3. You can add some veggies like finely chopped carrot, beans, sweet corn and onion in the potato mixture.
4. You can give any shape to them - oval, ball or heart shaped. You can shallow fry them in a flat tikki form.

Source: indianfoodforever

[NOV]

[suvai]

hello!!!...
nov ngov bread cutlet looks delicious....so does sangeethas tomato thokku...my recipe is also similar sangheetha..

hope all are well..

here is a simple kari podi that i tried
2Tblspn Thaniya (corriandar seeds)
3/4 Tblspn kadalai parupu
1/2 Tblspn ulluntham parupu
red chillies to yr suvai - i added 4 ( konjam kaarama pannina nalla irukum )
varuthu vaitha thengai - 1 Tblspn

ellaathaiyum dry fry pannikonga....let it cool...then add thengai last & then grind it coarsely store it in a bottle.

This you can use for vazhakai/kathirikai/urulai/chenai/sepangkizhangu poriyals!!

The other method is...u can use oil & fry all ingris thanithaniya...then allow to cool add thengai last & podi panni vachikonga.. rendumey nalla irukum...enjoy!!

[rose75]

Here is the recipe, Mr. Mexicomeat.


Madhu annaa, here is another rasam for you.
It is very good if you have body pains, and feel some what feverish.
It has lot of medicinal values. Its botanical name is Piper Longum.
This recipe was requested by one of our hubbers, hope she sees it.
Thanks and take care, Kugan.




KANDATHIPPILI RASAM

Ingredients:

(A)
1 tsp pepper
3 sticks of kandathippli sticks
2 tsp toor dal
1 dry red chillie
Little ghee

(B)
1 lime sized tamarind, extract about 500 ml juice
Salt to taste
Little asafoetida powder


(C)
1 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves

Method:
Heat little ghee and roast all the ingredients in (A)
Let it cool and grind it into a powder.

In a pot, add the tamarind water, salt and asafoetida powder.
Let it come to a boil till the raw smell goes.
Now add in the powder and bring it to boil, till it is frothy.

Heat a small pan with the ghee, add in the mustard seeds and let it splutter.
Add in the curry leaves, stir for a moment and pour it on the rasam.
Remove and if you like garnish it with coriander leaves.


This is how the kandathippili looks:


http://farm8.staticflickr.com/7058/7...bf9471db68.jpg

[NOV]

Welcome back Rose.

[NOV]

[NOV]

Chinese Crullers (Char Kueh)

Ingredients:

1 kg Wheat Flour (enough for 80 - 90 pieces)
1 cup sugar
2 tbsp Salt
2 teaspoon of baker's yeast (mauripan / instant yeast)
2 tablespoons vegetable fat / margarine (melted)
2 tablespoons of milk @ (if using condensed milk, less sugar 2 tablespoons)
1 tsp bread improver (to soften the dough)
700 ml water

Method:

1 Prepare a large container
2 Pour half of the water into the container
3 Add the sugar, salt, milk, yeast, bread improver, stirring well
4 Add the melted vegetable fat
5 Then add the flour and remaining water
6 Mix until smooth
7 Marinate for 1 hour / up to 2-fold increase
8 After resting the dough roll on a board sprinkled with flour
9 Cut lengthwise width of 2 fingers, press on the center of the dough with a chopsticks dipped first into the water
10. Fry in hot oil until golden brown, remove from oil and drain.